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Amuses-Bouches

Two small appetizers for a festive evening at home. Present the appetizers in small bowls, on a amuse spoon or in nice glasses and put the appetizers on a pretty plate.

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  • 6 persons
  • 45 min.
  • vegetarian
  • Amuse & Starter
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Recipes from Oil & Vinegar

Nice to know

An 'amuse' is a very small dish or appetizer to help the digestion and to initiate the taste buds. Nowadays, they are often served in a restaurant before a starter. Traditionally it is a small bite that is served in between different courses of the meal. The word 'amuse bouche' is French for ' amusement for the mouth'. The 'amuse bouche' emerged in the French cuisine, together with the 'nouvelle cuisine'. As a palate appetizer, the amuse can not be ignored in any self-respecting Mediterranean oriented restaurant. Also for a festive evening at home, the amuse has made its way into our homes. The amuse does not have to be a French dish anymore. Spanish tapas, Italian antipasti, Greek Mezze and Japanese sushi are also great appetizers and in fact also amuses bouches. Serve amuses on a spoon, in a small bowl or on a small plate together on a beautiful plate or tray.

Little things of joy!

  • Groceries

    • 6 small shallots, peeled • 1/4 cup powdered sugar • 12 toast cups (or beetroot cups) • 6 tsp. goat cream cheese • 3 1/2 tbsp red wine • 1 1/2 tbsp Pomegranate Vinegar • 1 bay leaf • 1 sprig rosemary • 1 tbsp of butter • 1 pomegranate • 1 Braeburn apple • Honey Walnut s • 6 walnuts from the honey walnut • 1/3 cup Alcaparrón (caperberries) + 6 pieces for garnish • 2 tablespoons Pomegranate Vinegar

  • Amuse Shallot

    Heat the butter in a pan and melt the powdered sugar over low heat, let the mixture brown. Add the shallots, rosemary and bay leaves and cook them briefly over high heat. Add the wine and Pomegranate Vinegar and cook 20 minutes over low heat. Remove the lid and let the liquids reduce. Remove from heat and let the shallots cool slightly.

    Just before serving: Fill the beet cracker cups with 1 teaspoon goat cheese and place a shallot on top. Garnish with pomegranate seeds.

    Amuse Walnut

    Peel the apple and chop it together with the Alcaparrón into a fine salsa. Add the Pomegranate Vinegar and season to taste with salt and pepper.

    Just before serving: Fill the beet cracker cups with the salsa and put a walnut on top. Garnish with pomegranate seeds and Alcaparrón.

    Tips

    The shallots and salsa can be prepared in advance. Serve the Amuse Bouche with a glass of prosecco containing 1 teaspoon pomegranate seeds and a dash of Pomegranate Vinegar .

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